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The autumn is the season of apples and if there are some remaining after the I have eaten enough of them fresh, then there is nothing more suitable than an apple tart just taken out of the oven. Ingredients for the crust:

250g flour

125g softened butter

2,5 tablespoons of cold water

one pinch of salt

Other ingredients for the tart:

5 apples

50g sugar

3 eggs

the juice of 2 lemons

1 tablespoon of lemon zest

2 tablespoons of apricot jam

Preparation of the crust:

Put all the ingredients in an electric mixer and form the dough. If the mixer didn't do the job perfectly continue a little with your hands.

Stretch the dough large enough to cover the entire tart pan. I have used a 25cm tart pan that is not sticking and the bottom is totally detachable. Transfer the dough into the tart pan.

Pour ceramic weights (or dried beans) on the dough in the tart pan and put it in the oven at 190°C for 30 min. The time is enough to brown a little the crust

Take it out and let it cool. Remove the ceramic weights.

Preparation of the tart:

Remove the apple middle with the seeds, peel them and cut them in fine slices. Pour the juice of a lemon and give a gentle mix for the lemon juice to over the apples avoiding in this way to get brown.

Sit the apple slices in the crust, overlappind a little one another. Put the second layer of apple slices as well.

Mix the eggs with the lemon juice of the second lemon. Add sugar and the lemon zest.

Pour the composition overapples.

Put in the oven for 20min at 180°C.

Take the tart out of the oven and "paint" it on top with apricot jam. If the jam is too solid add 2 tablespoons of water.

Put the tart back in the oven for about 15 min at 180°C. Take it out and let it cool.